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Curdled Flan

Needless to say, i did a major screw up today and overcooked/curdled my 20 small ramekins of orange flan. flavor is good but they're mealy, like a ricotta cheesecake, kinda. I made others at the correct temp and they are fine, but have you ever done anything successful w/ curdled flan? The only idea i had was to beat together soft cream cheese and some flans til they taste right and make something w/ that - like a refrigerator pie, but i seriously doubt the curdle/mealy texture will go away . Your thoughts? thx much.
oh,in this flan i used egg yolks, eggs, heavy cream, o.j., orange zest,sugar.

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added about 1 year ago

As a matter of fact, I was just reading yesterday about what to do with curdled creme anglaise which is very close to flan. The suggestion was to turn it into a bread pudding, using cake instead of bread--sort of like an English trifle. The cake will absorb the curds so no one will ever know the difference. I haven't tried it, but it seems to me worth an experiment.

I had two other successful flan batches to take my mind off my failure, so chucked it is, but thank youall. the trifle sounds like a good use for the curdled flan, layered with cake etc., but not the bread pudding because you wouldn't weant the flan to get baked twice, and you would need a fresh custard baked in the bread pudding , to act as a binder for the bread pudding et al.